This course gives practical training in the methods of therapeutic diet preparation for various disease conditions. Usage of foods for meal preparation and the minimization of food wastage will be discussed during diet preparation. Purchase of raw materials, calculation of the nutrient contents in a prepared food item, preparation methods, food serving and sensory evaluation will be emphasized. Lectures on therapeutic diet preparation protocols will be given before the practical session. Assessment will be based on the student‟s ability in selecting/purchasing raw materials, nutrient calculations, demonstration of food serving and sensory evaluation.
- Lecturer: DR. DIVYA A/P VANOH
Skill Level: Beginner